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New Adventures: The Best Recipes I Tried In February 2015

Published on February 28, 2015 By Emily. Updated on February 28, 2015

As promised, I’m saving the best new (to me) recipes from each month to share with you all at once.  Enjoy!

Herbed Yogurt Biscuits from The Kitchn

herbed yogurt biscuits from The Kitchn

My biscuit making is a pretty on and off affair.  I go through phases where I’m making them once a week (or more), but I haven’t made any in quite a while.  When Brian asked for biscuits to go with the squash soup last week, I checked my recipe collection in Evernote and decided to try out this one.  It was a nice change: the yogurt added a tart bite to the biscuits and the dill/parsley mixture was lovely to dip in the squash soup.  I used dried herbs, 2 tablespoons of each, in replace of the fresh.  Adding to my love of this recipe: they rose really high.  I haven’t figured out the magic formula to make that happen every time, but maybe this recipe has it.

Get the recipe: Herbed Yogurt Biscuits

Quarter Pounder Beet Burger from Post Punk Kitchen

quarter pounder beet burger from Post Punk Kitchen

The quest for excellent veggie burgers continues.  I sometimes shy away from burgers in the winter because burgers say summer to me, but also because many recipes include seasonal produce.  But beets?  Beets I have access to nearly all year long.  Making these burgers took a little prep, as you cook the brown rice, lentils and beets first.  I skipped the almond butter because we didn’t have any and added a cornstarch/oil “egg” instead to help bind the mixture.  I could not have been happier with the flavor of these burgers (I think the fennel was the key), how nicely they browned (even in a non-stick skillet) and how big the patties were.  I made 5, but I could’ve easily gotten 6 out of the mixture.  The extras reheated great.  I still haven’t decided if the fact that these burgers look like ground beef is a pro or a con, but the taste is definitely excellent.

Get the recipe:  Quarter Pounder Beet Burger from Post Punk Kitchen

Double Chocolate Chunk Cookies from Oh She Glows

one bowl double chocolate chunk cookies from oh she glows

Sometimes, you just want to make cookies.  Sometimes, you’re out of eggs and milk.  Sometimes, you actually make use of the vegan baking recipes you’ve saved over the years.  Last weekend, I whipped up a batch of these vegan chocolate cookies from Oh She Glows.  Ultimately, the dough was pretty dry and I’m not sure if it was connected to the coarseness of my oat flour, which I ground in the food processor.  Angela’s recipe suggests adding a couple teaspoons of non-dairy milk if needed; I added at least a quarter cup.  Nevertheless, these cookies didn’t bake up too dry and they tasted excellent.  Maybe more vegan baking is in my future?

Get the recipe: One Bowl Double Chocolate Chunk Cookies

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Leftovers and Surprises – A Menu Plan
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Filed Under: new adventures, recipe review, recipe review Tagged With: recipe review, vegan

« Winter Cocktails Cookbook Review
Goodbye February! (CSA Menu Plan #23 + 24) »

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New on the blog: my 8 favorite recipes I made in 2 New on the blog: my 8 favorite recipes I made in 2020. This post has ideas for every meal and features recipes from @bonappetitmag, @kingarthurbaking, @budgetbytes, @markbittman, @smittenkitchen and @wholefully.
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For last month's #RelishmentBakes challenge I made For last month's #RelishmentBakes challenge I made apple turnovers with puff pastry from scratch. I am so pleased with how well they turned out and proud of myself for tackling puff pastry.  Get all the details at the link in my profile. Next month's challenge is coming soon!
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